Hey everyone! I thought I’d share another recipe with you today. As you know, I was feeling pretty unwell this time last week, so I wanted a dinner that required very little effort. Simple pasta with homemade sauce did just the trick.
To start, I whacked the oven on at 200 celsius. Then I chopped three bell peppers in half, cutting out the stem and seeds and rubbing olive oil into it before placing on a baking tray. I also threw some whole cherry tomatoes on there too and seasoned with salt and pepper (just for fun!)
After 5 minutes of cooling, I peeled off the skins from the peppers, chopped roughly and added to the food blender with the tomatoes. In hindsight, I really wish I had also roasted some onion to put into the sauce – next time I will! I think red onion would be best for a sweeter sauce.
After blitzing to a paste, I added about 220ml of double cream (basically, we had some leftover cream from my boyfriend’s delicious carbonara), so I just put the rest of the pot into the sauce. Be careful when you blend it, I stopped watching and accidentally whipped the cream a little…
Finally, I grated some Parmesan on top and hey presto!